I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow).

It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining.

I know my students are to blame for this plague! They’ve been dropping like flies recently. A wave of 6th graders was sick early in the year, and then 7th grade took a nose dive. At one point almost half the class was home in bed, weeping at the thought of missing their fantastic language arts class and writing pickup essays in fond remembrance of healthier days. That’s what students do when they’re home sick, right?

I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. Take, for instance, the vat of spicy crab chowder and loaf of sourdough bread I allowed myself to eat yesterday under the guise of “feeding a cold” (not that I starve a fever or anything).

And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. I’m sure cookie dough has, like, vitamins and stuff.

If nothing else, cookie dough is good for the soul. As a child, my idea of adulthood was finally getting to sit down with a tube of technically-unsafe-to-eat-before-baking cookie dough, slice it open, and eat the whole thing — no parental scolding involved.

And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! Not only that, but they’re all eggless and therefore actually safe to eat*.

Chocolate chip cookie dough recipes are popular and easy to find, but safe-to-eat sugar cookie dough is a bit more elusive. I developed the recipe below from a regular sugar cookie recipe. But the dough that really takes the cake (literally!) is the Cake Batter Cookie Dough.

Jessica at How Sweet It Is has been going cake batter crazy lately, and I’m loving it! Inspired, I decided to create a rich cookie dough that tastes like buttery yellow cake batter, complete with sprinkles. There’s just something wonderful about food that tastes like a birthday party.

Oh, and are you wondering about those truffles in the photos? Stay tuned — I’ll tell you all about those soon, along with yet another awesome use for cookie dough!

Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!)
1 tablespoon vanilla extract (again, you might want to add this a teaspoon at a time to taste. I add the full tablespoon and enjoy it!)
1 cup semisweet chocolate chips
water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

*Note: Since posting this recipe, scientisty types have also found that raw flour — just like produce — can carry E.coli if it’s been contaminated with it. This article suggests that the risk is even smaller than the tiny risk of getting Salmonella from eating cookie dough with raw eggs, but it’s still there and I wanted you to know about it. At least eggless cookie dough is safer — and no reason to waste the eggs when you just want to eat it with a spoon, right?!

Ooo girl I hope you feel better! I have a feeling that cookie dough has antimicrobial properties. Somewhere in there. It must.

My mother still yells at me for eating cookie dough. And cake batter. And cupcake batter. basically she calls me and starts the conversation by yelling at me to stop eating raw eggs because most of the time when she calls, I am knee deep in a batter of some kind.

I love these! Now I can eat cookie dough self righteously and totally virtuously and salmonella-free!

Peta-Maree

March 20, 2011 at 9:03 pm (4 years ago)

funny coincidence, just before reading this post, my 3yr old son and I made ANZAC slice (an Aussie thing with golden syrup, melted butter, oats, coconut, brown sugar and plain flour) which is our favourite “raw” dough to make…its supposed to make biscuits but my laziness get the better of me and I make it into a slice! Delicious raw or cooked!

Ummm…heck yes! All three of these look delicious and I can’t wait to try them! And Julie, I feel your pain regarding being sick. I just posted a recipe for a very healing beverage on my blog, in case you need a pick-me-up. Here’s hoping we both feel better soon!

Sandra Mort

March 21, 2011 at 9:59 pm (4 years ago)

I don’t personally like (or understand liking) raw cookie dough, but Aunt Big’s gingersnaps are egg free and the dough is tasty (though it still has the yucky texture of raw dough). I make it with expeller pressed coconut oil, too. Mmm!

LillyFruit

It wouldn’t work out, LillyFruit — this is just for eating the cookie dough. There’s no binder in it to make it bake up properly. For cookies, though, google “vegan cookies” or “eggless cookies” — there are lots of great options!

I. Think. I. Love you. Mmmmm nom nom nom I must go buy chocolate chips now … and sprinkles … and cake batter! I am my mom’s first-born and she was young when she had me so I think I got a bit more spoiled than some kids. She used to let me have the ends of the cookiedough roll. Only the ends though.

Not dumb at all! This recipe is just for eating raw — it won’t work if baked. If you search for “egg replacements,” there’s a good method involving using flax seed as an egg substitute, or “eggless cookie recipes” will also turn up some bake-able versions

This is true; there’s also a low risk of salmonella even with other eggs purchased in the U.S. (especially with careful handling and if you wash the shells). However, if you’re making it just to eat (or to use in a recipe), why waste the eggs?

Amanda

October 18, 2011 at 8:29 pm (3 years ago)

As soon as I saw this I had to try the sugar cookie, and my boyfriend wasn’t even a little opposed. I’m sure he’ll love being able to eat raw cookie dough without me yelling at him It’s so good! I don’t even miss the egg. Can’t wait to try the Birthday Cake!

Wow, these sound dangerous…as in, “I would devour them in seconds!” What a fun idea for parties:-) I believe I just started following you on Facebook, but happy we will connect on Twitter too:-) Hugs, Terra

My little brother asked if I could make ‘cookie cupcakes’ and after a bit of pondering, I think it may be possible. I had this recipe bookmarked since the kid looooves raw cookie dough so I’m thinking vanilla cupcakes filled with the chocolate chip dough and iced with vanilla buttercream with some chocolate chips on top. I can’t decide if it’s a gross or a genius idea (not a fan of raw dough!) but either way thanks for sparking the idea with this post!

You totally can! I’ve done it before — some blogs even make a nice brown sugar “cookie dough” icing. Yum! I hope he loves the finished product — and MAJOR big sister points to you for being willing to make your little bro cupcakes So sweet!!

They were actually amazing, so thank you so much for the cookie dough recipe, I may or may not have been picking at the leftover filling all day! I’d never made filled cupcakes before but having read all of your posts I’ve been inspired lately to be a tad more willing to try new things. I’ll stop raving before I sound like a deranged fan, haha.

Hi Sarah! I think it’ll last quite awhile! I’d feel comfortable leaving it in the fridge for a week. After that, just to be safe, I might freeze it — it’ll last months in there, and you can just leave it in the fridge to defrost when you want some. Hope your daughter loves it!

Sam

Hi Sam — can you tell me which you tried and what the issue was? I’d love to help you troubleshoot this. When made correctly, there’s not really a distinction between the flavor of these doughs and your average cookie dough, so if you like that, you should love this! Give me some more details if you get a chance.

Sam

December 3, 2011 at 12:21 pm (3 years ago)

I made the sugar cookie dough and followed the instructions but it tasted both too sweet and too flour-y at the same time. But upon adding more water, it just got thinner without losing the flour taste.

Thanks for letting me know. The sugar cookie dough was developed exactly from a sugar cookie recipe (removing the leaveners and replacing the egg, neither of which add much flavor to the dough itself — the egg does add some richness).

Sounds like your taste preferences might be better suited to a different sugar cookie recipe, however. You might try adding more butter, since it sounds like that’s the taste you’re missing out on (sugar cookie dough tastes buttery, sweet, and yes, floury!) You might also begin working from a sugar cookie dough you’ve used and enjoyed in the past to create your proportions.

Sam

December 6, 2011 at 11:44 pm (3 years ago)

I tried adding more butter but it didn’t seem to help much. I eat cookie dough all the time, which is why I was interested in a safe-to-eat version. Sugar cookie dough is one of my favorites but I just didn’t seem to get a familiar flavor. I’ll try again. Thanks for your response.

If you have a favorite recipe, try working from it! Folks have different taste preferences regarding sweetness, richness, etc., so maybe one you already love will be a safer bet for you. Hope you can find one you enjoy

Ashley

December 4, 2011 at 12:04 am (3 years ago)

I came across this page on Stumbleupon and it absolutely made my day! Just before that, I was looking for a recipe for something sweet that I could make with the few ingredients I had around. (I am a college student and therefore does not have the money to go and buy new ingredients*sad face*) I had given up when I found you! I made the sugar cookie dough and I am so excited to eat it! I am thinking about adding some cinnamon cause well I love cinnamon! Thanks again!

Hooray! Hope you love it, Ashley! Let me know! I’m a big fan of the sugar cookie dough. Cinnamon is a great idea — in fact, I’ve been toying with the idea of creating a snickerdoodle eggless dough. Sounds so yummy, right?!

I can’t believe we had the same childhood dream…mine was to eat a whole batch of cookie dough without my mom stopping me.http://www.lateralmovements.com/iwontgrowup/
It makes me feel sick, but doesn’t stop me from trying. Your recipes are up next, especially the cake batter dough!

Becca

December 4, 2011 at 5:35 am (3 years ago)

Just made this tonight for my husband and myself. We are students facing finals week and needed some study food. Thank you! I discovered you via pinterest, and decided this would be tastey enough to combat the stress of studying. The cake batter dough is delicious! I made it with funfetti cake mix, and it was delicious.

Liz

December 5, 2011 at 8:23 pm (3 years ago)

I’m so happy I found your website! I’m twelve weeks pregnant and have constant dreams about eating cookie dough. I found that I can’t have it in the house because I will try and eat it without cooking it first, and now that I found this I can finally eat the cookie dough that I crave. Thank you!

One of the few upsides of my son’s food allergies is that ALL cookie doughs and cake batters are safe to lick from the bowl, because they have no eggs in them. Chocolate cookie dough that’s safe to snarf is a silver lining I can live with!

Hi Sandra! Not a stupid question, but no, this dough will not work for making actual cookies because it has no binder (that’s the job eggs do — or flax seed in eggless cookies). You can eat as much dough as your heart desires and your stomach allows. If you’d like to make more or less dough because you have varying numbers of folks eating the dough with you, feel free to scale the recipe up or down as needed.

Jamie

August 27, 2012 at 12:07 am (3 years ago)

Hi I noticed that the CC cookie recipe doesn’t call for granulated sugar. I tried it without but it was all wrong. I added it and it was much better. Maybe that is what the previous person was missing. I agree though she could have been nicer abt it!!

Heidi

December 8, 2011 at 7:51 pm (3 years ago)

I would like to add that I made the sugar cookie yet again today, and I popped it in the microwave for about 25 seconds to warm it up just a bit, and it was even more wonderful. I also divided out about a third of it and added a tiny bit of some coconut extract I found in the cabinet. It added a nice touch, but then again I do really love coconut. I plan to experiment further.. I’m very serious about my cookie dough, haha

Alex

December 8, 2011 at 7:54 pm (3 years ago)

Just found your blog, Yum! I knew I wanted cookie dough right away but I only had ingredients for the sugar cookie dough on hand. It really didn’t come out that great. It was really floury tasting, so I added some cocoa and a little salt to combat that flour taste an it still is not my favorite. However, I think I’m gonna get the stuff and make the cake batter one as that one seems to have gotten a great response.

Hi Alex! I’m sorry you didn’t love it. This recipe was made from a regular sugar cookie dough recipe and lots of folks adore it, but some people have different tastes about the flavors they like to be the most pronounced in their cookies (and doughs!). For instance, the floury “unbaked” flavor in cake batter and cookie dough is what I love so much!

To find a sugar cookie dough you love, try getting a sugar cookie recipe you know you love and removing the eggs and leaveners, adding water to substitute.

Becca

December 11, 2011 at 4:54 am (3 years ago)

As someone who is allergic to raw cookie dough I want to thank you for these recipes. I love raw cookie dough but every time I eat it I have to suffer through itchy hives and the like. Your safe-to-eat cookie batter is so yummy and delicious and I can eat as much as I want without any side-effects! Thank you!!

Robin Haney

December 12, 2011 at 4:48 am (3 years ago)

I have been eating cookie dough, brownie batter, and cake batter for over 40 years and I haven’t died yet. It seems that everyone says that you aren’t suppose to eat it, but everyone does. Eating it is so good, there is nothing like it, especially chocolate chip cookie dough. We have made chocolate chip cookie dough just to snack on.

I’ve eaten the normal stuff raw too, but if you want some just to eat, why waste the eggs? Not only that, but despite the risk being small, there is a risk. For this reason, pregnant women, children, and the elderly are advised not to eat cookie dough with raw eggs in it. Lucky for them this stuff tastes the exact same!

Lindsay

emily

December 21, 2011 at 5:16 pm (3 years ago)

Just curious, what is the point of the water? When I made this it turned out very creamy and I was afraid to add too much water. I only added 2 tablespoons. It was good though, maybe a little too much salt for my taste. Thanks for the recipe!!

Emily, the water is to bring it to cookie dough-like consistency. You add it 1 tablespoon at a time, though, so as to get it where you want it. Sometimes I go without the water; other times I add a few tablespoons to make it creamier. It’s all personal preference I’m glad you enjoyed it!

Hey Danielle! I have a rough idea. I made this recipe for 6 middle school girls and a single recipe was enough. I might double it for 10 people, assuming they’ll be eating other things as well and won’t be able to stomach TOO much straight cookie dough. LOL. The great thing about it, though, is that it freezes well if you have leftovers!

The chocolate chip cookie dough is a regular cookie dough recipe minus the eggs, which impart negligible flavor. Therefore if you enjoy regular CC cookie dough, you should’ve enjoyed this recipe — unless it was made wrong, of course (some of my students have done this, and upon fixing their mistakes, have enjoyed it — I’d be happy to help you troubleshoot the process). I’m sorry you didn’t enjoy it, but perhaps you can think of a nicer way to express yourself in the future. Tsk tsk.

Randall

December 1, 2012 at 4:10 am (2 years ago)

I made the chocolate chip cookie dough recipe recently along with my home made vanilla ice cream (which is very rich!). Before I started the ice cream I rolled out the dough and cut it into roughly 1/2″ squares then rolled them into small balls of dough. After the ice cream was finished, but before freezing it thoroughly, I stirred in the dough! This made the most AMAZING homemade chocolate chip cookie dough ice cream my family has ever had. Now my teens and my wife pester me to make it about twice a month (which I flatly refuse to do lest we burn out on something so yummy!)

Thank you VERY much for sharing your wonderful ideas with us all and please ignore those people who are obviously from a newer generation that has not learned that, “If you have nothing nice to say, say nothing!”

Oooh, I LOVE raw cookie dough! I used to make those slice-and-bake cookies all the time when I was younger with my Mom. I remember feeling so special when she’d slice off a sliver of the raw cookie dough and let me eat it.

Ava

January 9, 2012 at 2:06 am (3 years ago)

I have no idea what people are complaining about; this tastes spot on!!! I made the chocolate chip cookie dough (although I was hesitant after reading some people’s posts) and I’m glad I did. It tastes exactly like cookie dough that needs to be baked. I added water until I got it smooth enough and skipped the salt. It turned out AWESOME! THANK YOU!!!

Also, I’m sick. Can I justify eating the whole thing? And, in the very small chance that I don’t, how do I store this? Fridge??

Aw, I’m so glad you enjoyed it, Ava! I hope the few naysayers won’t scare people away from trying it — I really think those folks might have made an error in their preparation or something, because this stuff tastes exactly like the real thing to me, too! (Which makes sense, since it basically IS the real thing without the eggs ;))

Good to know you skipped the salt and enjoyed it — a couple people said it was too much for them. Folks might want to start with just a little and add it to taste if they worry.

AND YES, you can eat the whole thing! I can’t promise medicinal benefits, but I bet there’ll at least be a nice placebo effect And you can store it in the fridge or, if it’ll be over a week or so, stick it in the freezer. Thaw overnight when you want to eat it. Thanks for commenting! So glad you enjoyed it.

Steven

January 11, 2012 at 5:24 am (3 years ago)

Super good recipes! i mad the chocolate chip one today! one thing i would recommend, the flour taste was pretty evident, so i would either put a little less in, or add just a little more brown sugar and vanilla…but still super yummy!

I’m glad you enjoyed it, Steven! I’m not sure what you mean about the flour — since it’s cookie dough, it should definitely have a flour taste, but I’ve never found it the primary flavor or overwhelming in the choc chip dough. Nevertheless, the recipe’s simple to adapt to individual tastes as you said!

Kaydee

January 18, 2012 at 12:35 am (3 years ago)

Oh my goodness… I WILL be eating this for the rest of my pregnancy! Thank you for this wonderful recipe. I am so picky and I actually like everything in this recipe Mmmmmm I must go make another batch. I am eating for two, right?

Truth be told, the risk of salmonella poisoning never deterred me much from eating raw cookie dough :p But something about a recipe made specifically for eating raw made this seem slightly less indulgent. LOL. I tried the chocolate chip dough tonight, and it was fabulous! You are a genius

DD

January 26, 2012 at 4:23 am (3 years ago)

Hello:
I love raw dough, but didn’t know about the possibility of E-Coli in flour.
I found this ‘recipe’/technique for toasting flour.
I think I will toast my flour first and then make these wonderful, edible doughs.
Thanks,
DD

Tina, can you describe the texture to me? I didn’t have the same experience — mine was right on. Are you sure your butter was room temp when you creamed it with the sugar (usually takes 2-3 minutes for the granular sugar to dissolve)?

janessa

January 31, 2012 at 2:42 am (3 years ago)

Is there any ideas on something to dip in these I feel like having all sweets at my baby shower and iinstead of chips and dip this could be an awesome alternative I just need something to substitute the chips.

Janessa, these are just cookie doughs — not dips (sometimes people pin them as dips on Pinterest). But I bet you could make them “dip” consistency by whipping in some cream cheese! If you did, I’d substitute graham crackers, pretzel sticks, teddy grahams, and other cookies for the “chips”

Jen

February 6, 2012 at 3:39 pm (3 years ago)

Thank you so much for your website–I love it and all your recipes. My deepest apologies for not considering Pinterest etiquette & posting the recipe on the description!!! Thank you for being so nice about it and explaining the copyright and how this is a business for you. I am a big internet dummy who didn’t realize that!

Kale

February 15, 2012 at 2:02 am (3 years ago)

Oh wow. These sound perfect for making and then putting into ice cream like the chocolate chip cookie dough ice cream. *drools* mmm, now I’m craving some! Adding this to the recipe book that I’m making for myself . Hehe

They’re actually not dips — they’re cookie doughs that are made to eat from a spoon. I’ve seen them pinned on pinterest as dips, but they might actually be too thick for that. You could thin them to the consistency you want by adding a bit more water, though, and use graham crackers, pretzels, animal crackers, etc. to dip in them. Hope you enjoy it!

Tara

March 22, 2012 at 12:47 am (3 years ago)

I just made the chocolate chip cookie dough and the cake batter dip (i used chocolate fudge cake mix and choco chips) and they were without a doubt the best I have ever made or tasted!! Thank you so much for sharing and making a dip that actually tastes like cookie dough. I’m not a huge fan of all the other recipes that use cream cheese because that doesn’t capture the true taste of cookie dough. Can’t wait to check out more recipes on your site. Thank goodness for Pinterest!

Oh, Deja, I’m surprised they came out at all — these cookie doughs are just for eating raw with a spoon. They don’t include any binder (like eggs or flaxseed) to hold them together as actual cookies, so I don’t recommend baking them. But hey, if you enjoyed them, that’s what counts!

I added a dash of cinnamon to the sugar cookies instead of vanilla and I swear it warms the heart! Thanks for these amazing recipes. I’m a cookie dough junkie, its nice to have a dough I don’t have to sneak or feel guilty over

Cassie

May 27, 2012 at 2:37 am (3 years ago)

I’m really anxious to make these, but I’m just wondering whether they can be made into cookies or if they are only meant to be dough? My dad loves cookies but not the dough, but my brother and I love the dough. Thanks!

Yes, Jean, I added a warning below the recipe for folks concerned about flour, although I did read that the risk was lower than the salmonella risk. Folks should eat raw foods at their own risk. Thanks for sharing.

I googled “best cookie dough to eat” and your blog came up…I have the WORST COLD IN THE WORLD and all I wanted for dinner was a fat hamburger & some cookie dough. I feel like I could have written this post!!! I am so happy I found it – thank you for writing it

Thanks, Lainey! Unfortunately, if the problem with raw flour is e.coli, freezing won’t kill it. Too bad, right? I’ve been wondering if there’s a way to toast the flour or cook it somehow before using it, but I think flour can explode in the oven, so I won’t try that way for sure! There’s gotta be a solution

Sally

June 24, 2012 at 12:39 am (3 years ago)

I just made the chocolate chip cookie dough. I’m pregnant and craving it. I used 2 teaspoons of vanilla and 2 dashes of salt, and everything else by the recipe. It’s really sweet to me, but I normally don’t like super sweet things anyway. Should I not have changed it? What can I do to make it less sweet? Less sugar? Thanks for your recipe and your help!

Hi Sally! I don’t think decreasing the vanilla would make it more sweet, but decreasing the salt might’ve made it seem sweeter. Yes, feel free to try reducing the sugar to suit your tastes! It’ll be sweet no matter what, since it’s cookie dough, of course, but it might help!

It might be hard to stir it around the chocolate chips, but I’d still do it and just take the time to mix it well (even if you have to be more gentle and just mix longer).

Tiffany

July 6, 2012 at 6:19 pm (3 years ago)

Hi,
I’ve seen so many raw cookie dough recipes around lately & they all look so tasty. My concern is the raw flour which many yrs ago was believed to cause the salmonella outbreak. Is there any way to cook the flour before using it? Most professional online sites recommend against using raw flour, so are there any suggestions since these look too yummy to pass up?

Hi Tiffany! The outbreak with raw flour was actually e.coli — still dangerous! If you scroll up through the comments you’ll see some discussion about it, and there’s also a link in the post itself to an article about raw flour to help you assess the risk and make the best choice for you. The fact is that there IS some risk associated with it, but not as much as with raw eggs.

I found this recipe on pinterest and saved it because I knew there would be a need for it. Let me tell you, after a long day of work, this was the perfect snack. It was super easy to make and definitely cheered me up. I never get to eat raw cookie dough because I tend to get sick really easily. This tasted just as good. I made a couple adjustments to your chocolate chip recipe, and then added some reeces pieces too. I wrote about it on my blog! Thanks for posting. I’ll definitely keep making this!

Anna

July 21, 2012 at 12:44 am (3 years ago)

I’m 17 and craving sugar on a Friday night. I was looking for an eggless recipe so I can just eat the dough and I happened to find you!! I am going to make the sugar cookie dough now! Simple ingredients makes it so easy. Thank you! ( :

cat

Kristi

August 25, 2012 at 12:21 am (3 years ago)

Sitting here, reading your post, and thought …. hmmm…. I should share my cream cheese cake cookie recipe with you. You could EASILY make this eggless. However, it makes quite a bit and I’m not quite sure if you’d want to cut it. The leftover dough refrigerates beautifully! This is a very comforting as a dough and I have a hard time NOT eating it raw!

Cream butter and cream cheese. Add vanilla and egg (again, replace with 2-3 tablespoons water if making eggless). Add cake mix a little at a time, making sure to mix completely until its all blended in.

Can add in candy, nuts, flavored chips if desired. Use no more than 1 cup.

Alyssa

September 7, 2012 at 10:21 pm (2 years ago)

Hi! I tried making the sugar cookie dough and it was AWESOME!!! Thank you so much for the recipe. Mine turned out a little thick though so I tried pressing the dough into a brownie dish and put it in the fridge, then slicing into bars afterwards. It worked very well and again… thanks for the amazing recipe!

jas

Rebecca

September 20, 2012 at 12:16 am (2 years ago)

OH My Goodness!!!! This dough is amazing! I eyeballed the ingredients and the first time it was ALL butter… so I went back and re-added all other ingredients. Instead of water, I added milk- it came out SOOOO creamy and good! Amazing recipe I will use whenever I have a craving of this sweet gooey delight!

Lauren

October 12, 2012 at 6:29 am (2 years ago)

Mmmmmmm! My H2B loves cookie dough! We started our wedding diet this week so all this good yet bad stuff is out the window, however we had 1 treat night wich is sat and I’m gonna make a little bowl of choc chip for the H2B as he not big any way only supporting and helping me. X

wesley

Megan

October 25, 2012 at 2:41 am (2 years ago)

I only made these because I was out of eggs (I’ve been eating cookie dough with eggs regularly since I was a kid and turned out fine, but it’s very good. This would be great for a classroom where you’re unsure of kid’s diet restrictions, though. When I become a teacher, I may bring this in as a reward for surviving AP exams.

Oh how I LOVE edible cookie dough!!! I made up my own recipe awhile back and then I started seeing pins pop up all over Pinterest for different recipes! I saved a bunch a pins and am just now getting around to seeing all the different recipes! Yours look delicious!

amber

December 9, 2012 at 4:01 am (2 years ago)

hi I saw this on pinterest and was wondering if the chocolate chip and sugar cookie batters would bake well? my little boy (18 months) is allergic to eggs and I am clueless about eggless baking. I saw this and thought it might be worth shot to ask!

Jessica

February 1, 2013 at 5:25 am (2 years ago)

I have to say, the chocolate chip recipe is the best one I’ve tried! I love it! I just hate that no matter how edible it is, it’s still unhealthy D:
I did substitute milk for water when I made it tonight, but as it’s been a while since I’ve made it with water, I don’t know if there’s any noticeable difference.

I don’t think they’ll work baked because eggs are the binder in regular cookie dough and these have no eggs (making them safe-to-eat in terms of not having salmonella). The raw flour is still a slight risk.

Nicole

March 27, 2013 at 10:28 pm (2 years ago)

Hi! Im eating your cookie dough right now! Its good i didnt have chocolate chips so i substituted with nutella! It turned out great ! I was just wondering, this may be a weird question, will this give me a stomach ache? I dont know why i have the feeling but just because its raw maybe.. I dont know

Nicole

April 25, 2013 at 8:14 pm (2 years ago)

Hi there I just found this blog via Pinterest and oh boy am I glad I did! I have been enjoying cookie dough for years and have tried several different variations of the egg less kind and this is by far the best! I did add butterscotch chips to the sugar cookie recipe though. My family’s prefers peanutbutter to almost anything.

Randall

June 29, 2013 at 8:07 pm (2 years ago)

For those complaining that this is not a “safe” recipe keep in mind that the author does mention in a final note that there is still some risk involved. No matter what we do in life there is always risk! Even with allegedly “properly prepared” foods illness occurs. The risk of getting e. coli from flour consumed raw is actually far lower than the risk of dying in an automobile related accident, or falling down in your shower. It seems most (not all) of the comments left here in regard to there still being danger are more likely those types who can’t stand that others are taking a risk. It’s a simple solution: If you feel this is unsafe you need not prepare and consume it. Let the rest of us make our own educated choice, thank you.

Miranda

Mariah

July 16, 2013 at 6:53 pm (2 years ago)

I just made the sugar cookie dough and it’s good, but wayyy too sweet for my liking. I added some peanut butter sauce (melted peanut butter) and it made it a lot better. Thanks for sharing the recipes.

Danny

July 21, 2013 at 7:53 pm (2 years ago)

Hi!
I just made this and it’s very good.
I found it a bit too sweet, so I’d like to finish it later.
Is it alright if I keep it preserved in the fridge with some tin foil in a bowl for a few hours?
Or will it go bad?

It will be fine! I like to use plastic wrap for food storage rather than tinfoil because there are some things tinfoil will react to, but usually it’s things with acid (tomatoes/citrus) and so I think you’d be fine with this recipe. Enjoy!

felecia

September 8, 2013 at 5:47 am (1 year ago)

just made them and the sugar cookie one didnt end up turning into a cookie dough consitency i had to add a lot more water then was in the recipe. but still delicious and ya it’s great late night craving material since its currently 1:47 am haha

Julie Ruble

Jane

October 13, 2013 at 12:00 am (1 year ago)

Using raw flour in your recipe is dangerous. Even Nestle has changed their recipe. – “Treating raw ingredients to reduce pathogens earned big headlines when Nestlé USA, Solon, OH, changed specs for its popular Nestlé Toll House refrigerated cookie doughs to now use heat-treated flour. In 2009, the company voluntarily recalled its dough products after an investigation by the Food and Drug Administration and the Centers for Disease Control and Prevention reported a rash of E. coli 0157:H7 illnesses may have been related to consumption of raw cookie dough.”

Julie Ruble

October 13, 2013 at 12:24 am (1 year ago)

Jane, if you’ll notice, this issue has been repeatedly addressed in the comments and noted in the post itself. Folks will need to make their own decision about whether they will enjoy this recipe, but have been fully informed. Thanks.

THANK you for this recipe! I teach kindergarten and we are learning about ‘how to’ books. We talked a lot, and wrote about, ‘how to make a pizza’ this week. To finish our week on a sweet note, my class will be making pizzas…cookie pizzas! I was going to just have them decorate sugar cookies but then stumbled upon your recipe and now they will actually get to ‘roll out the dough’ to make their pizzas (and then add ‘sauce’ (icing), ‘cheese’ (coconut) and ‘toppings’ (M&M’s)! I am going to blog about it and am going to hyperlink to your post so that others can get the recipe as well! THANKS AGAIN….I can’t wait to see their faces in the am!

Julie Ruble

stormy

April 3, 2014 at 7:44 pm (11 months ago)

hey you didn’t put the oven temp or time on the cookies recipes i’m not stupid but havin a time and temp on a post with the recipes really helps so i ain’t gotta ruin the cookies tryin to guess the time and temp

Miranda

Adrianmarie

July 4, 2014 at 2:52 pm (8 months ago)

I found this recipe when I realized that I have no eggs and I really wanted to bake some cookies. Made the sugar cookie recipe, and it’s delicious. However, I overcooked them and they are quite hard, good for dunking,but otherwise over baked. What temp do you set the oven and how long do you bake these cookies?

Teah

Julie Ruble

Alyna

July 14, 2014 at 2:23 pm (8 months ago)

I made the sugar cookie dough yesterday and oh my goodness it was SOOOO good! Just what I needed! So good that I decided to make it again today and get funky by trying to add a few things: I mashed in some strawberry yoghurt that I accidentally stuck in the freezer instead of refrigerator yesterday and also added some cocoa powder, SO GOOD!!!! This recipe is a life saver, thank you so much

Me

Julie Ruble

July 17, 2014 at 3:58 pm (8 months ago)

I’m not sure what you mean about rising. This dough doesn’t have any leaveners and won’t rise. It comes out the texture of regular cookie dough. To make truffles, just roll into balls, refrigerate until they’re less sticky, and dip.

Mickaykayy

July 21, 2014 at 2:59 am (7 months ago)

I LOVED the sugar cookie dough! I substituted the water with 2% milk and it still worked! So delicious, but not all at once! It is even as mold able as the real thing! Thank you! I now have a guilty pleasure snack! <3333

Jacob Moen

September 26, 2014 at 7:44 pm (5 months ago)

If you dont mind please put it up on your page i am only 13 so dont have a webpge so please put it up for me you dont have to include my name just please put it up.it works great. This is the recipe i used.

tia

Victoria

October 28, 2014 at 2:45 pm (4 months ago)

I’ve made the chocolate chip recipe as written numerous times but today I wanted the traditional cookie taste. This is too heavy on the brown sugar IMHO. But if you split the sugar equally between brown and white, it’s perfect!

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